NEW EPISODE HIGHLIGHTS OF COOKING CHANNEL SERIES FOR JUNE 10 & 11, 2013

The cousins seek out the experimental and unconventional, as Sal and Francis enjoy Indian Tandoori Chicken Pizza at Zante in San Francisco. And if a delectable wood-fired Truffle Oil Pizza from a tiny food cart in Oregon doesn’t sound appealing enough, Francis and Sal get their taste buds on a Smoked Brisket, followed by an Ice Cream topped slice, in a wacky pizza museum in Philadelphia.

Hawaiian island, Oahu, is known to locals as the “gathering place,” and Roger is invited to two community gatherings abundant with local food. On the east side of the island, local chef Mark “Gooch” Noguchi teaches Roger how to prepare a traditional Hawaiian imu which is a whole pig prepared with local starches and lau lau (packages of cubed pork and salmon). The lau lau are steamed in a large underground pit lined with hot lava rocks, topped with layers of burlap and tarp, and sealed with dirt. At a farmer’s market located at Kapiolani Community College, Roger meets Scott Shibuya who smokes pork, chicken, and turkey tails with guava and kiawe woods, in a unique smoker he cleverly built out of an Air Force cargo container, an airplane food cart, and a computer fan.

In Oakland, G. Garvin visits the Chop Bar where he samples a hearty and delicious meatloaf dish. On his trip, G. stops by the home kitchen of Jaynelle from the popular shop Pietisserie, and whips up a tangy apple pie. Then G. hits the streets on a walking tour and samples everything from chicken and waffles to ceviche, and ends the day with a wine sampling, all while getting a taste of the Oakland food scene.